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Rose and lemon-maple cronuts at Dominique Ansel Bakery
Brace yourself—it’s another cronut article. Debuting on May 10, Dominique Ansel’s doughnut-croissant half-breed ($5) has reached Magnolia-cupcake-in-the-millennium levels of buzz (though it’s actually good, so good it doesn’t need Sex and the City to do the marketing for it). Grub Street’s Hugh Merwin broke news of the multilayered, rose-frosted treat on the 9th.
Since then, lines have started at dawn outside the Soho bakery, baristas have been flipped off when the stock has sold out, and copy-cats like the "cronot" and the “doissant” have been spawned, leading Ansel to trademark the treat. Cronut scalping has hit Craigslist (upwards of $40 per pastry—makes that five-buck price tag look downright charitable, huh?), word of the treat has reached as far as Australia and the Philippines, and Eric Ripert live-tweeted his vaguely sexual first encounter with the dessert (“Super creamy in the center”).
The cronut craze isn’t letting up anytime soon, so where should it go? We’d like to see Danny Bowien whip up a Szechuan-peppercorn-spiced riff at Mission Chinese, the Torrisi boys add a tiramisu spin at Carbone or Alex Stupak give it an Oaxacan lilt at Empellón Cocina (“@alexstupak: I was a pastry chef once... I bet I could make a cronut. Not to sell, just to avoid the lines”). Until that glorious day, take a gander at the Twitter-exploding cronut (in the original rose and newer lemon-maple flavor) and some of the (delicious, albeit lesser-hyped) dessert mash-ups that came before it.
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